Author Notes
I'm fortunate to live near the Union Square Farmer's market, and my Husband and I are regulars every Saturday morning. On Sunday's, I love to make a big hearty meal with all of our goodies from the day before. This is a new favorite of mine, made with tender lamb and delicious veggies all from the greenmarket. It is easy to make, but does require a bit of time. It is the perfect meal to warm you though on a chilly day in the city. Enjoy! —KateSmith
Ingredients
- For the Lamb Filling:
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1 pound
lamb
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1
medium yellow onion-chopped
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2
medium carrots-chopped
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1/2 cup
peas (can use frozen)
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1/4 cup
marsala wine
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2 cups
chicken broth
-
1 tablespoon
tomato paste
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1 tablespoon
worcestershire sauce
-
1
bouquet garni- with rosemary and thyme
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2 tablespoons
olive oil
-
salt and pepper to taste
- For the Mashed Potato Crust:
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4
very large yukon potatoes
-
1/3 cup
cream
-
3/4 cup
chicken broth
-
1 tablespoon
butter
-
salt and pepper to taste
Directions
-
Place a dutch oven over medium heat and add oil. Salt and pepper the lamb and brown the meat in batches on all sides. Once browned, remove from pot and set aside. Add onion and carrots to the lamb drippings and stir. After about 3 minutes, add the Marsala to the pot and deglaze the bottom of the pan. Once the marsala has reduced by about 3/4ths, add the tomato paste and worcestershire sauce. Add the lamb back to the pot and add enough chicken stock to just cover the meat. Bring to a boil and then reduce to a simmer. Toss the bouquet garni in and cover the pot. Let it simmer for about an hour and a half, checking on it and stirring it once every half hour.
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After an hour and a half, remove herbs and discard. Take lamb out of the pot and shred with two forks (it will be very tender and will easily fall apart.) At this point, smash about half of the carrots in the sauce to naturally thicken. Add the meat back to the thickened sauce and toss the peas in. Transfer entire mixture to the bottom of a baking dish.
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While the meat is cooking, you can make the mashed potatoes. Peel and cut the potatoes and put them into a pot of cold water. Boil the potatoes until fork tender. Once done, drain well and put through a potato ricer. Mix the riced potatoes with the broth, cream, butter salt and pepper and they will be nice and fluffy. Evenly spread the potatoes on top of the lamb mixture in the baking dish. Run a fork over the top to add texture.
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Place the Shepard's pie in a preheated 400 degree oven and bake for about 20 minutes. Turn the broiler on, and cook for an additional 5 minutes or until the top is golden brown. Remove from the oven and let sit for at least 10 minutes before serving. Enjoy!
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